Wednesday, November 12, 2014

Pesto Spaghetti Squash

Spaghetti Squash tossed with Fresh Pesto

This is yummy for a side dish or a main dish if you just add some chicken breast for protein.

Spaghetti Squash
1.  Cut a medium spaghetti squash in half, scoop out seeds and very lightly coat the inside with olive oil. 
2.  Bake at 400 degrees skin side up, on a flat sheet pan for about 45 minutes (60 minutes if it's a large one). 
3.  Use a fork to shred "spaghetti" out of the skin. 

Fresh Pesto Sauce Directions
{In food processor, combine:}
1-1/2 cups fresh basil leaves
6 cloves garlic, peeled
6 Tbsp pine nuts
1/2 cup grated all-natural parmigiano(optional)
1 Tbs fresh lemon juice
1/2 tsp each sea salt and pepper

Begin running the food processor then
Add: 1/2 cup olive oil, in a slow stream until emulsified (scrape sides often)
Toss Spaghetti Squash lightly with fresh Pesto. Serve immediately

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